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Since it seems that the number of people that reads these lists is just about equal to one
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Origamido Paper
I have, naturally, saved the best for last. Without question, the best thin paper for origami in the entire world comes from Haverhill, Massachusetts, from the Origamido Studio, home base of Michael LaFosse. Michael is well-known as one of the world's great origami masters. But he is also a master paper-maker, and over the years has developed recipes and techniques for making paper for origami that is thin, strong, crisp, takes a crease, and isn't overly weakened by folding; in short, it's as close to perfection as I've ever seen. Michael primarily makes paper for his own works, but a couple of times a year, he makes paper available for sale to the rest of us. It's only in stock occasionally—and when it is, the world's origami artists fairly quickly buy him out—but if you're serious about folding complex figures, hie yourself over to Origamido, and try folding the very best. All the papers are pH-balanced. Even more important, the colors come from mineral pigments rather than (potentially unstable) dyes. This paper will last a lifetime.
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I'll be arriving the morning of May 2nd and leaving in the afternoon of May 10th. Ping me!
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Since I've been posting to Posterous lately and not so much to other places, I thought that I would go ahead and enable auto-posting from Posterous, so those of you that keep tabs on me from other media (read...basically everybody, since I have almost no friends on Posterous) can see what I'm up to.
Most of my autoposts to livejournal will probably be from my more LJ-like blog at happythoughts.posterous.com, but I'm also keeping a more media-ful (and potentially more interesting) blog at hawksley.posterous.com. I will probably autopost to facebook from both. (The images are not autoposted behind a cut for LJ and I often upload a bunch of images at a time)
Anyhow, for the two people who want to know what's going on with my life...there you are.
ps. Posterous is awesome.
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Looking into my fridge this morning as I packed lunch for the day I noticed that the cherries were in a little ick puddle.
"Ew, have the cherries gone bad already," I thought as I picked the bag up by the corner. But, no, the dripping seemed to be coming from above the cherries...
"Oh shoot! I forgot about the gravlax!" (and apparently also failed to seal it well enough and all of the curing juices were dripping out)
In conclusion,
Gravlax attempt #1:
Successfully Cured? yes
Dill-y? yes
Proper texture? yes
Unpalatably Salty? yes
Still Good? technically
...I threw it out, I guess I could have used it as flavorful salt replacement in something or another, but the saltiness was definitely a bit much. For the next attempt: less salt (the recipe was *per pound*, doh) + less curing time (don't forget about it...)
(That said, it was actually quite good beyond the being way to salty to actually eat, so there *will* be a next time)
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Send one word at a time, get feedback on which are missing. Even better than ping:
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